Method for producing a texturate and extruder assembly

A method for producing a textured material, comprising the steps of:

• providing a protein mixture comprising at least a first protein mixture including a legume protein mixture or a wheat protein mixture, at a proportion by weight of between 40% by weight and 90% by weight based on a base mixture;
• supplying water at a proportion by weight of between 10% by weight and 45% by weight based on the base mixture to shape a dough;
• extruding the dough up to a maximum temperature of between 110° C. and 160° C. to form a highly viscous material;
• and
• performing elongational shaping of the extrudate at a temperature of higher than 100° C. by propulsion of the extrudate through an uncooled elongation die, the geometry of which changes over the length in such a way that a longitudinal and/or transverse elongational stress is produced on the material, an area of the entry cross-section of the elongation die being greater than an area of the exit cross-section and the length of the elongation die being greater than a maximum diameter of the entry cross-section, a temperature of the extrudate at the exit of the elongation die being higher than 100° C., a stretch of propulsion of the extrudate being greater by at least a factor of 3 to 7 than one from the maximum diameter of the entry cross-section and the maximum screw diameter.